Works matching IS 10820132 AND DT 2017 AND VI 23 AND IP 2
Results: 9
Kinetic analysis and mathematical modeling of growth parameters of Lactobacillus plantarum in protein-rich isolates from tomato seed.
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- Food Science & Technology International, 2017, v. 23, n. 2, p. 128, doi. 10.1177/1082013216665706
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- Article
Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice.
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- Food Science & Technology International, 2017, v. 23, n. 2, p. 119, doi. 10.1177/1082013216659610
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- Article
Assessing heat treatment of chicken breast cuts by impedance spectroscopy.
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- Food Science & Technology International, 2017, v. 23, n. 2, p. 110, doi. 10.1177/1082013216659609
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- Article
The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach.
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- Food Science & Technology International, 2017, v. 23, n. 2, p. 99, doi. 10.1177/1082013216659197
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- Article
Enzymatic and phytochemical stabilization of orange–strawberry–banana beverages by high hydrostatic pressure and mild heat.
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- Food Science & Technology International, 2017, v. 23, n. 2, p. 185, doi. 10.1177/1082013216678537
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- Article
The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O<sub>2</sub> modified atmosphere packaging conditions.
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- Food Science & Technology International, 2017, v. 23, n. 2, p. 174, doi. 10.1177/1082013216671406
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- Article
Application of bacteriocin RC20975 in apple juice.
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- Food Science & Technology International, 2017, v. 23, n. 2, p. 166, doi. 10.1177/1082013216668691
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- Article
Influence of baking conditions on the quality attributes of sponge cake.
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- Food Science & Technology International, 2017, v. 23, n. 2, p. 156, doi. 10.1177/1082013216666618
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- Article
Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.
- Published in:
- Food Science & Technology International, 2017, v. 23, n. 2, p. 142, doi. 10.1177/1082013216665722
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- Article